Courses

• All courses are 100% Hands-On
• Maximum 2 students per Class
• 8 hours per day
• Any course 10 days or longer will receive a 5% discount on the course
• Classes are $600.00 per day / per student
• The Baking School's courses range from 2 to 20 days, even 30 depending on the students direction
• Certificates of completion are awarded for each course
• Follow-up and Continuing Educational support are available on a consulting basis by Marda Stoliar & Associates
• Early registration and 50% payment is necessary to secure your desired dates

Course Listings

• "Authentic European Breads" course utilizing the straight dough method needs a minimum of 2 days to 10 days.
• "Artisan Breads" course utilizing the sponge and dough (long fermentation method) needs a minimum of 3 days to 10 days.
• "Sourdough Artisan Breads" course of sponge and dough plus sourdoughs needs a minimum of 4 days to 10 days.  The class utilizes an old French starter from Beaulieu Sur Mer and additional starter will go home with the student as part of the course.
• "Professional Bread Baking Techniques" course covers all European bread formulas plus one night working in an excellent artisan bakery to get a better feel for hand made bread production, volume and equipment usage. Plus, the Baking School's course covers information on equipment needs, ingredient function, etc. and if necessary, bakery layout and blue-print suggestions. Bread bakery start up needs a minimum of 15 days.
• "Traditional European Pastries" needs a minimum of 3 days and up to 20 days depending on the needs of the student.  Pastries can include: Laminated doughs such as Croissants, puff dough and Danish, tarts, cakes, gateau, sweet dessert breads, brioche and many more.
• "Cookie Courses" need a minimum of 2 days and up to 10 days in duration depending on the needs of the student. 
• "Everything that goes into a pastry case" minimum 10 days but prefer 15 days.
• "Savories" Minimum 3 days, up to 5 days.
• "Truffles and Chocolates" Minimum 3 days and up to 10 days.
• "Isomalt, Sugarwork for cakes and showpieces" minimum 2 days and up to 5.
• "Wedding cakes, All types of decorations" working with rolled fondant, rolled white chocolate, buttercream, marzipan. Learning doweling, figuring quantities, working with the bride and cake tastings.
• "Home Baking with a flair" 2 days and up. We can go in any direction to make your home baking more enjoyable, more professional with less mess and bother, with show stopping results.
• "Plated Desserts" Minimum 3 days. Incorporating Isomalt, chocolate work, learning how to use many new and sophisticated baking techniques and developing an eye for the art.
• "Marzipan and gumpaste flowers and creations" Minimum 2 days, but prefer 4 or 5. There is so much to learn, techniques to master and flowers and things to make. This course will un-lock and open the door in your creative brain.
• "Complete Bakery Start-up" 20 days of intensive baking of European pastries and artisan breads This course covers such topics as:

• Type of bakery, product line, image, name, decor
• Best selling products
• Premises layout, both baking and retail spaces
• Production scheduling
• Formulas of products used in a very successful French bakery
• Learning professional techniques and 100% hands-on baking of the formulas
• Learning troubleshooting techniques
• Sanitation
• Bakery equipment needs
• How to design formulas using knowledge of ingredient functions and interactions
• Employee scheduling and job descriptions
• Product line planning
• Packaging, printed materials and product labeling laws
• Psychology in marketing and advertising techniques

 

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